Perfect Polenta With Roasted Tomato And Balsamic Reduction

Polenta is an ingredient you want to get to know because it is both easy to prepare and versatile. Basic polenta has a ratio of 4 cups water to 1 cup polenta several pinches of salt and a few tablespoons of butter. The steps are quite simple as well. Boil the water, add salt, and slowly whisk in your polenta. Simmer for about 20 minutes. Add butter at the end and mix in. Pour your polenta on a cookie sheet that has been greased or lined with parchment and spread so the polenta is evenly distributed. Allow the polenta to cool until it has solidified.

When the polenta becomes a solid sheet cut into desired portions

While you’re waiting on your polenta set up your accouterments. On my plate I did a nice roasted tomato, balsamic, and pomegranate reduction with a bit of honey. I also brushed the polenta with a little melted butter and fresh ground black pepper. In the oven get it popping on nice cast iron and topped with shaved or grated parmesan cheese. About 15 minutes or so pull it out of the oven and top with the awesome roasted tomatoes or whatever you decide.

The polenta is a nice base that allows your ingredients to be a star.

Like the way, a frame elevates the painting. When you allow your ingredients, to shine and not over entangled in the sheer number of items placed on a dish. I’ve seen more than enough food shows and competitions where the chef gets in the way of their dish. There is a command in the knowledge of the simplicity of the masterpiece.

However you finish this dish you will surely be pleased

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